FLAME GRILLED BURGERS RECIPES

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BEST GRILLED CHEESE EVER RECIPE | REE DRUMMOND | FOOD NETWORK



Best Grilled Cheese Ever Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

4 poblano or Anaheim chiles (or you may use canned whole green chiles)
1/4 cup white vinegar 
1/2 red onion, thinly sliced 
1/4 cup mayonnaise 
1/4 cup Dijon mustard 
8 slices rye bread 
12 slices provolone
2 ripe tomatoes, sliced
8 slices Cheddar
1/2 cup (1 stick) butter, softened 

Steps:

  • Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.
  • Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.
  • Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!
  • When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.
  • For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together.
  • Top with the other slice of bread and spread the outsides with a good amount of butter.
  • Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!

GRILLED BRUSSELS SPROUTS RECIPE | ALTON BROWN | FOOD NETWORK



Grilled Brussels Sprouts Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     side-dish

Total Time 23 minutes

Prep Time 10 minutes

Cook Time 13 minutes

Yield 4 servings

Number Of Ingredients 7

1 pound Brussels sprouts, as uniform in size as possible (See Cook's Note)
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat a grill to medium.
  • Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

Nutrition Facts : Calories 126 calorie, FatContent 8 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 509 milligrams, CarbohydrateContent 11 grams, FiberContent 5 grams, ProteinContent 4 grams, SugarContent 2 grams

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